<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="448621" val="153646">梅菜扣肉</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">上好五花肉</a></label></span><span class='right'>两大块</span>
					</td><td>						<span><label class="fcbm inblok">完全泡开的梅菜干(若没有梅菜就用霉干菜勉强代替</label></span><span class='right'>适量</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">老抽</label></span><span class='right'>少量</span>
					</td><td>						<span><label class="fcbm inblok">生抽</label></span><span class='right'>少量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">食用油</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">花雕</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">冰糖</label></span><span class='right'>适量</span>
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					<h2>梅菜扣肉的做法步骤</h2>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/3/9/f/yuan_1536461.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">1.</span> 将五花肉用热水焯一遍后，沥干，抹上适量生抽与老抽，花雕，少许食盐，码味1小时左右，待用；</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/c/c/0/yuan_1536462.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">2.</span> 开油锅，放入冰糖，慢慢熬糖色，待油温7成热，糖色呈棕黄色后，将整块五花肉，肉皮朝下，中小火，慢慢煎一下大约5－6分钟，直至五花肉肉皮呈如图色，同时，肉块的周围也炸至金黄色；</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/7/d/9/yuan_1536463.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">3.</span> 待五花肉稍微冷却不至于烫手时，将其切成片5－6毫米的肉片，放入圆底的碗内，待用；</p>
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													<p class="p1"><span class="fwb">4.</span> 用炸肉的油，少量，锅热后，将泡发的梅菜挤干，稍微炒一下，炒出香味后，稍放些糖和生抽后，盛出；</p>
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													<p class="p1"><span class="fwb">5.</span> 将刚才切好的肉片，按照肉皮朝下的方式，一一在碗中，根据碗的弧度码放，在肉与肉的中间，少许放些梅菜碎，这样可以让梅菜的味道得到充分的渗透，同时，肉中的油也可以和梅菜很好的结合，使得梅菜拥有更好的口感；在码放的同时，也稍微向肉片间撒些食盐或是生抽，调味；</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/5/d/d/yuan_1536466.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">6.</span> 肉片码放完毕后，最后将所有的梅菜都铺在最上一层；</p>
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													<p class="p1"><span class="fwb">7.</span> 全部完成后，将整碗放入蒸锅，大火烧开后，调成中小火，根据每个人对于肉的绵柔口感度，蒸至大约1.5-2小时；</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/stepimage/8/8/0/yuan_1536468.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">8.</span> 2小时过后，关火，继续在锅里焖10分钟左右，开锅，将此碗肉，倒扣在另一只大碗内，于是乎，就有了如下经典的梅菜扣肉之造型～</p>
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